Instructions: SAUCE: Wash zucchini. Cut 1 1/2 zucchini into thick rounds. Cut rounds in half and place in a small saucepan. Add enough salted water to just cover. Bring to a boil. Lower heat and cover pan. Cook for 15 minutes. Using a slotted spoon, transfer zucchini to a blender. Add 1/2 cup cooking water and 1 teaspoon garlic infused olive oil. Process until very smooth. Add kosher salt and freshly ground black pepper to taste. Set aside.

ZUCCHINI: Trim end of remaining zucchini and discard. Cut zucchini as meticulously as possible into 1/4-inch cubes. Heat remaining oil in large nonstick skillet, add zucchini cubes, and saute over high heat until zucchini softens and turns golden. Add a liberal amount of salt and pepper to taste. Keep warm.

PASTA: Bring large pot of salted water to a rapid boil. Add pasta and cook for 12 to 14 minutes until pasta is tender, a big longer than for al dente. Drain pasta thoroughly.

SERVING: Divide pasta among shallow soup bowls. Distribute cooked zucchini and oil evenly over pasta. Heat zucchini garlic sauce and pour over pasta. Add a grinding of pepper. Serve immediately.

NOTES: Rozanne Golds approach to low fat cooking has evolved into a technique where a vegetable plays double duty: the dish and the sauce. I tried her penne with zucchini tossed with a zucchini garlic sauce and loved it. A bit of work for "few ingredient" cooking!! but the reward was high.

note - To rozanne - lowfat is really low cholesterol. olive oil is a good thing. She allows 1 tablespoon oil per serving. I think I halved her suggestion and the pasta was good. I will leave it to you to EDIT the recipe!-)

Description: "What makes this version different is combining two flavors of zucchini. One browned by sauteing; the other steamed and pureed. Garlic-oil ties it all together.-pat"

NOTES : This makes large portions. Use tri-colored penne for visual appeal; whole-wheat penne for added fiber and nutrients. Substitute Jerusalem artichoke pasta if you are allergic to gluten.

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